Directions
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Sift together the flour, baking powder and salt.
Cream the butter, icing sugar, vanilla and lemon zest until light and fluffy.
Gradually add the flour mixture; mix just to combine well.
Stir in the cranberries.
Shape the dough into balls using about 1 tablespoon of dough per cookie. Arrange on the prepared baking sheets, about 2” apart.
Bake until cookies are golden brown on the bottom and firm to the touch, about 12 – 15 minutes.
Cool slightly. Transfer to a rack to cool completely.
Dust with icing sugar before serving.

4. In a medium skillet, warm the oil over medium-low heat. Add the red and yellow peppers along with the leek. Cook until the vegetables are soft and nicely browned, stirring occasionally, about 10 – 15 minutes.

In a bowl, stir together graham crumbs, coconut, cocoa powder and sugar. Drizzle with butter and egg and stir to combine. Press mixture into the prepared pan. Cook for 10 -12 minutes. Remove and let cool to room temperature.

Make filling: beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth.

Spread filling evenly over cooled base. Refrigerate until firm, about an hour.

Topping: melt chocolate with the butter in a small bowl over simmering water. Spread over the filling. Refrigerate for about 15 minutes, remove and score the top of the chocolate with a knife. Place back in fridge until set, about an hour. Cut into bars.

* Heat a grill or frying pan over medium. Rub grill top with vegetable oil and a paper towel. Grill salmon cubes until almost cooked through, turning once. Place in a bowl/or: preheat oven in convection bake to 400. Place the salmon pieces on a baking tray lined with parchment paper and bake salmon until just cooked through, about 8-10 minutes. Place salmon in a bowl.

* To the salmon, add lime leaves, lemongrass, shallots, and chili. In a small bowl combine fish sauce and lime juice. Add half to the salmon and toss ever so carefully. Taste and add more dressing if needed.

Sausage Rolls

Nothing says holiday more than the classic sausage roll! Make a ton and freeze them raw on a cookie sheet, then bag them in dozens so you can pull them out a bake them up whenever you want

1 ½ lb. ground pork or ground chicken

½ cup very finely chopped onion

1 clove garlic, minced

1 egg

½ cup chopped fresh sage

3 tbsp. chopped fresh thyme

2 tsp. cumin powder

1 tsp. each black pepper, salt, and dried sage

1 package all butter puff pastry, thawed

1 egg for egg wash

Make the filling: combine ground pork/chicken with onion, garlic, egg, herbs and spices. Mix well and set aside

Prepare the puff pastry. Roll out the sheet of puff to approximately 12 by 8 inches. With a sharp knife, cut the pastry lengthwise to make 2, 12 by 4 inch pieces. Working with one piece at a time, add some of the filling down the middle of the pastry. Be generous with the filling, but be sure you can close it and seal the pastry with a nice seam

Whip the egg with a fork and brush one long side of the pastry. Carefully fold the pastry over the filling to make a very long sausage roll. With a sharp knife, cut the roll into 12 pieces. Continue with remaining puff and filling. You should get 36 sausage rolls

At this point, you can freeze the rolls on a tray covered with parchment paper. Once frozen, place the rolls in a freezer bag and cook from frozen

To cook: place the sausage rolls in a preheated 400 degree oven for 25 minutes, or until golden brown and delicious!